Branzino is sea bass, and, in Spain, it is one of the typical and most loved dishes by diners. Spanish sea bass is straightforward to prepare, and baked or boiled potatoes usually accompany it.
How to make Spanish branzino?
The branzino, or sea bass, is a traditional fish from the waters of the Mediterranean Sea. Its characteristic flavor makes it a star dish in Spanish gastronomy and Italy and Greece, a word that will delight diners!
In Italy, sea bass is called branzino; in Spain, it is called Corvina. Its exquisite flavor and the texture of the meat make sea bass one of the favorite recipes of the most demanding palates.
In addition, it is a type of fish with very little fat and calories, which makes it one of the healthiest foods you can eat. Among its properties, you will find that it contains phosphorus and selenium, as well as magnesium and iron, and it offers a good vitamin intake. Get to work and surprise your guests with this traditional Spanish recipe!
Ingredients for two people
- One sea bass.
- Two cloves of garlic.
- Two tomatoes.
- Two special oven potatoes.
- Two medium onions.
- Four spoonfuls of white wine.
- Extra virgin olive oil.
- Coarse salt and freshly ground black pepper.
- The first thing to do is to remove the sea bass from the refrigerator a couple of hours before cooking so that it reaches room temperature.
- Then, you should clean and descale the fish. You can ask the fishmonger to do this for you or use a knife at home.
- Heat a drizzle of extra virgin olive oil in a large frying pan.
- Peel and slice the garlic.
- When the oil is hot, add the garlic to the pan until it starts to brown.
- Peel and cut the onions into julienne strips and add them to the pan with a pinch of salt and freshly ground black pepper.
- When the onion is poached, i.e., when it starts to become transparent, remove it from the heat.
- Peel and cut the potatoes into slices of about the same thickness so they cook evenly. Could you place them in a special oven dish?
- Place the sea bass on the potato bed and pour over the onion and garlic mixture, including the oil.
- In the same pan, add another little bit of oil, if necessary, and add the tomatoes, previously diced.
- Add them to the sea bass, onions, and potatoes when poached or soft.
- Preheat the oven to 200º C.
- Meanwhile, sprinkle the sea bass with a splash of white wine and a drizzle of extra virgin olive oil.
- Place the pan in the oven for 15 minutes.
- After these 15 minutes, keep an eye on the branzino liquid. If it starts to dry, add more oil and wine to prevent the fish from drying.
- Return to the oven for another 20 minutes.
- After this time, the sea bass should be ready to eat. If the potatoes are not yet done, remove the fish and reserve it in a bowl covered with aluminum foil to keep it warm.
Tips for preparing baked sea bass
Baked sea bass is effortless to make, but you must be watchful of its cooking to prevent the fish from drying out. It is a type of fish that cooks quickly, but this can vary depending on the thickness of the fish you buy.
On the other hand, potatoes are optional, but they are the best garnish for this Spanish branzino recipe. The potatoes take a little longer to cook (about 40 minutes). You can put them in the oven before the sea bass, and after 10 minutes, add the fish to the dish and let it all cook together. Alternatively, you can fry the potatoes in oil to cook them a little, but without frying them completely.
Serve the sea bass immediately because there is nothing like enjoying a warm branzino. Although baked potatoes are the traditional Spanish side dish, you can substitute them with boiled and fried potatoes, which are always welcome.
Branzino can also be served with other garnishes, such as salads and steamed or boiled vegetables. Turnip greens are typical in Galicia, as well as boiled potatoes, for the perfect accompaniment to this recipe.
Remember to decorate the sea bass with a sprig of parsley or rosemary, as it will give the fish an exceptional aroma and flavor. Making cuts in the sea bass and placing some lemon slices is also possible.
Finally, when handling the fish, always use special kitchen tongs; this prevents the cooked fish from breaking or falling apart when removed from the baking dish.